Monday, January 25, 2016

Pressed Chicken Sausage and Pepper Sandwich

This sandwich was very healthy and yummy.  I had some peppers I needed to use, but my hubby is not a big fan of pasta.  Originally this was supposed to be a sausage pepper pasta.  I've been trying to switch things up a bit.  This sandwich was one of the ways I was trying to do that.  (You might also like how we used the other half of our Andouille sausage package~~  Andouille Barbecue Pizza with Parmesan Rice Crust ) 
I only used one link of the andouille for the recipe above, so I still had one link left.  
That makes this sandwich more heavy on the veggies than the meat.
I have no idea why, but I made 5 sandwiches.  Odd number, right?


Ingredients
5 Whole Wheat Sandwich Thins 
6 oz. of andouille sausage cut into quarters lengthwise, then sliced thin
3 colored bell peppers, sides sliced to make one side
3 small slices red onion
10 grape tomatoes, halved lengthwise
5 thin slices cabbage
2 low fat string cheeses (or other mozzarella)

For the garlic mayonnaise:
2 Tbsp. Mayonnaise
1/4 tsp. salt
sprinkle of black pepper
1/4 tsp. garlic powder
1/4 tsp. whole grain mustard

Directions:  Mix all ingredients together!

Once you have all of your veggies and andouille sliced, place them on a baking stone or cookie sheet and bake in oven that has been preheated to 400 degrees. All ovens and baking dishes & stones and cookie sheets are different, so times are approximate.

Bake sausage for 15 minutes
Bake veggies for 20 minutes, flipping after the first 15 minutes when you take the sausage out.

Once you remove the sausage from the oven, use that cookie sheet to start getting the sandwich thins ready.

Time to BUILD the sandwiches!!!

Spread each bottom round with the mayonnaise.

When veggies are done roasting, place 1 small bit of cabbage on top of mayonnaise.
Place 4 grape tomato halves on top of cabbage.
Cut string cheeses in half lengthwise and then pull apart to put on top of tomatoes.
Place 2 - 3 slices of andouille on top of tomatoes and cheese.  Then cover each sandwich with the thin onion slices and one side of pepper.
Place the top of bun on top of each sandwich.
Place baking stone or cookie sheet with weight on top of sandwiches.

Place back in 400 degree oven for 10 minutes.


How do you usually use your colored peppers when you have them?



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1 comment:

  1. I rarely see a sandwich I want to pin, but that one def. is a pinner (done). It looks great and I love that you used cheese sticks. :) I might make this for the grown kids the next time they visit. As for me? I eat my colored peppers raw, I've been a veggie for as long as I can remember (even as a kid I hated meat, and boy did my mom and I go round and round about it). Raw veggies make me happy. :)

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